Instant Pot Korean Ground Beef
Ingredients
- 2 teaspoons Vegetable Oil
- 1½ lbs Ground Beef or Ground Turkey
90% lean is best
- 7 cloves Garlic)
(or 1 Tbsp pressed garlic
- ⅓ cup Soy Sauce
low sodium
- ½ cup Water
- 3 Tablespoons Brown Sugar
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Fresh Ginger
), grated (or 1 tsp powdered ginger
- ½ Asian Pear
), grated (optional
- ¾ teaspoon Red Pepper Flakes)
(or more for some spice
- ½ teaspoon White Pepper)
(or black
- 1½ cups Jasmine Rice
well rinsed
- 1½ cups Water
- 2 Tablespoons Butter
- Tortillas)
(for tacos
- Lettuce Leaves)
(for lettuce wraps
- 2 Green Onions
sliced
- Sesame Seeds
Directions
- 1
Get all of your ingredients together and measured out. This will make the process go smoother. Also have the rice in the pan and ready to go.
- 2
Turn on the pot's Sauté setting. When it is hot, add the oil, and then the ground beef. Cook beef until it loses the pink color. I use 90% lean beef, so I don't drain, but drain the excess fat if there is more than a few teaspoons.
- 3
Add garlic, soy sauce, water, brown sugar, sesame oil, ginger, Asian pear (if using), red pepper flakes, and white pepper. Mix well, scraping the bottom of the pot to get up any browned bits so you don't get the Burn error.
- 4
Cancel the Sauté setting.
- 5
Set the trivet in the pot over the beef.
- 6
Put the rice, water, and butter in the pan and set on top of the trivet.
- 7
Close the lid and set the steam release knob to the Sealing position.
- 8
Press the Pressure Cook/Manual button or dial and the +/- button or dial to select 4 minutes. High Pressure.
- 9
When the cook cycle is finished, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position and release the remaining pressure/steam.
- 10
When the pin in the lid drops down, open the lid and use silicone mitts, a pan gripper, or such to carefully remove the pan of rice. Then fluff the rice with a fork.
- 11
Remove the trivet and stir the beef.
- 12
Serve over rice, or on lettuce leaves, in taco shells/tortillas, garnish, and enjoy!
Instant Pot Korean Ground Beef
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About this Recipe
Craving the vibrant, savory flavors of Korean BBQ but need a weeknight-friendly meal? This Instant Pot Korean Ground Beef delivers authentic taste and incredible versatility, ready to transform into tacos, rice bowls, or lettuce wraps.
What makes this dish a game-changer is the magic of the Instant Pot, allowing you to create deeply flavored ground beef and perfectly cooked Jasmine rice all at the same time in one pot. The combination of savory soy sauce, sweet brown sugar, fragrant sesame oil, and fresh ginger creates a balanced, irresistible sauce that infuses every bite.
You're in for a treat with deeply savory, slightly sweet, and wonderfully tender ground beef, infused with aromatic garlic and a subtle warmth from ginger and red pepper flakes. The low sodium soy sauce and hint of white pepper ensure a perfectly seasoned result that’s rich in umami without being overly salty. The texture of the ground meat is ideal for soaking up all that delicious sauce, providing a satisfying and comforting meal experience.
Feel free to tailor this dish to your preference. You can easily swap ground beef for ground turkey (90% lean is best) while maintaining excellent flavor. If you don't have fresh ginger, a teaspoon of powdered ginger works well. The Asian pear adds a touch of subtle sweetness and tenderizing enzymes, but it's completely optional if you don't have one on hand. Adjust the red pepper flakes to your liking for more or less spice.
This versatile Instant Pot Korean Ground Beef is perfect for busy weeknights, offering multiple delicious serving options. Pile it into warm tortillas for Korean beef tacos, serve over a bed of the simultaneously cooked Jasmine rice for a satisfying rice bowl, or wrap it in crisp lettuce leaves for a lighter, refreshing meal. Garnish generously with sliced green onions and a sprinkle of sesame seeds for an extra pop of flavor and texture.